Editor's note: Serve this sauce with Lourdes Castro'sChicken Tamales
This is an incredibly versatile sauce that you will refer to as your "special sauce." It is creamy, smoky, and a bit spicy, and goes just as well with chicken and seafood as it does with meat and pork. But don't limit yourself to its conventional uses. Spread it on sandwiches or use it as a dip for vegetables.
Purée the Ingredients
Step 1
Place all the ingredients in a food processor or blender and purée until smooth.
Serve or Store
Step 2
Transfer to a serving bowl if using right away, or transfer to an airtight container and refrigerate if storing.
TECHNIQUES
If you don't have a food processor or blender, you can still make the sauce by finely chopping the chipotle chiles and combining them with the mayonnaise and crema.
ADVANCE PREPARATION
This sauce can be made well in advance and kept in an airtight container in the refrigerator for up to 2 weeks.
Leave a Review
Reviews (2)
Back to Topyes, it's 1/2 C of Mexican Crema...someone does need to edit this recipe. But result is yummy and we dipped our tamales into the sauce.
nnsrls
3/31/2012
Who proof reads these recipes anyway??? Another error...1/2 cup or store-bought what? Further down under Techniques it mentions crema. Are we mind readers or what?
Anonymous
11/10/2009
